Beth Dooley taught a December class at Marine Mills Folk School that focused on using recipes that used nature’s natural sweeteners, including maple syrup. We look forward to welcoming Beth back for future classes. In the meantime, you can find more recipes in her cookbook Sweet Nature.
Maple Ginger Frango
— Beth Dooley
(as featured in the Minneapolis Star & Tribune)
Note: Ginger gives the maple some oomph in this lush, light dessert. Make it ahead, just be sure to pull it from the freezer to soften before serving with a drizzle of maple syrup and dusting of ground ginger. The darker the syrup, the more pronounced the maple taste will be.
- 1 c. maple syrup, plus a little extra for garnish
- 4 eggs, separated
- 1/4 c. finely chopped crystallized ginger
- 2 c. heavy cream
- Dusting of ground ginger for garnish
In a medium-sized saucepan, warm the syrup, then whisk in the egg yolks, one at a time.
Bring the mixture to a simmer and cook over low heat, stirring constantly until it begins to thicken enough to coat the back of a spoon.
Stir in the ginger and allow this to cool.In a medium bowl, beat the egg whites until they hold soft peaks.
In a separate bowl, whip the cream.
Fold both egg whites and cream into the maple mixture; don’t overmix so that they are blended completely.
Pour the mixture into a 9-inch deep-dish pie pan or into individual serving goblets and put in the freezer until firm.
Remove from the freezer and soften before serving with a drizzle of maple syrup and dusting of ground ginger.
Serves 6 to 8.